Chicken Fat


Why duck fat but not chicken fat?

by CindyJ 9 years ago

It seems that so many recipes I see are singing the praises of duck fat, but, with the exception of some of my Jewish cooking cookbooks, I don't think I've ever seen a recipe that calls for using c...

Rendered fat - does it last forever? (Storage)

by jen223 8 years ago

I have some jars of rendered fat in my refrigerator from various years: * store-bought duck fat used for confit, strained, stored back in fridge (2010/2011) * rendered duck fat (2012) * rendered...

Good Kosher Market in Portland?

by stevewi 5 years ago

We're having chicken tomorrow for Thanksgiving dinner (just family and I'm doing the cooking and I DON'T want to hassle with a turkey). That being said, I've been on the hunt today for schmaltz ...

Schmaltz / rendered fat question

by k_r_nyc 13 years ago

Hello, I have a _very_ basic question which I was hoping someone here could answer. I've just begun a foray into roasting / making my own stocks and fats. I don't have much experience with thi...

How do you prefer your matzo balls?

by nycguy20011 6 years ago

http://www.seriouseats.com/2015/04/how-to-make-the-best-matzo-balls.html How do you prefer your matzo balls? Sinkers, floaters, somewhere in between? Schmaltz or no schmaltz? Ready-made ma...

Homemade chicken stock--fat-skimming problems

by Sarah W-R 17 years ago

I made my own chicken stock for the first time yesterday, using several roasted-chicken carcasses that I had been collecting in the freezer, and following the instructions in *Joy*. Had a blast;...

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